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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Thai Shrimp and Squash Soup

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Thai Shrimp and Squash Soup Empty Thai Shrimp and Squash Soup

    Post by Lobo Tue 02 Feb 2016, 7:34 pm

    Thai Shrimp and Squash Soup Img62l
    Thai Shrimp and Squash Soup
    Thai Shrimp and Squash Soup Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 8
    An aromatic herb used throughout Southeast Asia, lemongrass resembles a green onion in shape and has long, thin, gray-green leaves. Kaffir lime leaves, from the Kaffir lime tree, have a distinctive shape: They are attached in pairs, end to end. Both of these ingredients can be found in well-stocked supermarkets or Asian markets.






    • 69

    Ingredients:


    • 2 Tbs. olive oil
    • 2 yellow onions, diced
    • 2 Tbs. finely minced garlic
    • 3 tsp. Thai curry powder
    • 3 tsp. Chinese ginger powder or regular ground
        ginger
    • 1/2 tsp. turmeric
    • 1/2 serrano chili, seeded
    • 2 pieces lemongrass, each about 3 inches long,
        lightly bruised in a mortar with a pestle
    • 1 Kaffir lime leaf (optional)
    • 4 cups chicken stock
    • 3 Tbs. fish sauce
    • 1 1/2 lb. butternut squash, peeled and cut into
        1/2-inch cubes
    • 2 cups coconut milk
    • 1/2 lb. green beans, trimmed and cut into
        1-inch pieces
    • 1 1/2 lb. medium shrimp, peeled and deveined
    • Thai or regular basil, cut into thin strips, for
        garnish
    • Lime wedges for garnish

    Thai Shrimp and Squash Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.

    Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.

    Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately. Serves 8 to 10.

    Williams-Sonoma Kitchen

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